DinnerSaladVeggies

BY CHEF KATIE MIST

Asian Chicken Salad with Nutty Ginger Sesame Dressing

Chef Katie Mist's Asian Chicken Salad with Nutty Ginger-Sesame dressing is a vibrant, nutrient-dense medley designed for hormonal harmony. The green and purple cabbage offer phytonutrients that support estrogen metabolism, while red and yellow bell peppers deliver potent antioxidants like vitamin C for skin and immune health. Cucumber hydrates at the cellular level, carrots aid liver detoxification, (key for hormone clearance), and snap peas provide fiber to support gut-brain balance. Lean grilled chicken rounds it out with high-quality protein for muscle maintenance and steady energy during perimenopause. The Nutty Ginger-Sesame dressing is simply addictive. It's a perfect blend of silky, hormone-loving blend: almond and cashew butters bring the calm, garlic and ginger spice things up, sesame oil nourishes your joints, and coconut aminos keeps it light. Menopause support never tasted so good.

Asian Chicken Salad with Nutty Ginger Sesame Dressing

Ingredients

• 2- 3 chicken breasts
• Sea salt
• Avocado oil or extra virgin olive oil to cook chicken
• 2 cups green cabbage, very thinly sliced
• 2 cups purple cabbage, very thinly sliced
• 1 small red bell pepper, sliced thin
• 1 small yellow pepper, sliced thin
• 2 Persian cucumbers, cut into matchsticks
• 1 large carrot, cut into matchsticks
• 1 cup snap peas, cut into ¾” pieces
• 2 scallions (green onions), sliced thin
• Handful of almonds or cashews, lightly toasted and roughly chopped
• Lime wedges for garnish
• Sliced jalapenos for garnish (optional)
• Sriracha for garnish, (optional)

Nutty Ginger-Sesame Dressing(recipe follows)

• ½ cup almond butter

• ½ cup cashew butter

• 1 tablespoon toasted sesame oil

• ⅓ cup coconut aminos (found near the soy sauce in your grocery store)

• 4 tablespoons unseasoned rice vinegar

• 3 tablespoons fresh lime juice

• 2 cloves garlic, roughly chopped

• 1 inch fresh ginger, grated

• ½ teaspoon pink Himalayan sea salt

Instructions

For the chicken:

1. Heat a grill or grill pan on medium high-heat.

2. Slice each breast through the middle, making two cutlets per breast.

3. Lightly coat with oil, season generously with salt, then grill for 4-5 minutes per side, or until just cooked through.

4. When cool enough to handle shred or chop and set aside.

For the Salad:

1. In a large bowl combine cabbage through scallions.

2. Toss with a generous drizzle of Nutty-Ginger Sesame Sauce.

3. Top with chicken, drizzle chicken with a bit of sauce.

4. Top with chopped nuts, a squeeze of lime, jalapenos and hot sauce (if desired).

For the Dressing:

1. Combine all ingredients in a food processor and blend until smooth, about 30-60 seconds.

2. Taste and adjust salt if desired.

3. Use right away or store in an airtight container in the fridge for up to a week.

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